Name: Homemade Chalupa
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 5 cups Flour; 3 tablespoons Butter; 1 1/2 cups Milk; 2 tablespoons Baking powder; 1/2 teaspoon Salt; 2 cups Vegetable oil (for frying); 3 Chicken breast (cooked and shredded); 2 Chipotle peppers (chopped); 1 tablespoon Seasoned salt; 1 1/2 tablespoon Chili powder; 1/2 tablespoon Cumin; 1 teaspoon Oregano; 2 tablespoons Olive oil (to sear chicken); 1/2 cup Water; 1 cup Cheddar cheese (shredded); 1 cup Lettuce (shredded); 1 Tomato (diced); 1/2 Onion (diced)

Take Me to the Recipe

This homemade Chalupa recipe includes a crispy fried flatbread shell, loaded with shredded chicken, cheese, lettuce, and juicy tomatoes. While Taco Bell chalupas made this traditional Mexican dish famous, making it yourself brings a whole new level of flavor.

For more Taco Bell-inspired recipes, try my Better Than Taco Bell Breakfast Crunchwrap, Nacho Fries, and Mexican Pizza Recipe next.

Chalupa Recipe

When I think of chalupas, I think of that perfect balance; crispy on the outside, with a chewy inside. The shells are light, airy, and easy to make at home. So skip the drive-through for something fresher and even more satisfying.

And the chicken? It’s no ordinary filling! I generously season it with homemade taco seasoning, for a bold, savory kick. Then, to take it up a notch, I toss in a couple of chopped chipotle peppers, adding smoky depth that makes every bite pop with flavor. Trust me, once you try these homemade chalupas, you’ll want them on repeat!

What is a Chalupa?

A chalupa is a Mexican street food staple made from fried dough, often served like a tostada with delicious toppings piled high. The Taco Bell Chalupa introduced many to this crispy and chewy treat, but this homemade version takes it a step further with a fresh, from-scratch shell.

Ingredients

Chalupa Bread

Flour: All-purpose flour is best here for creating a light, airy dough that crisps up nicely when fried.
Butter: The fat adds richness and a bit of flakiness to the chalupa shell. Make sure it’s cold for easier mixing.
Milk: This helps bind the dough together while adding moisture and a touch of creaminess to the shell.
Baking Powder: Essential for a light and slightly puffy shell that fries up with a soft yet chewy texture.
Salt: Just a touch to balance flavors and bring out the buttery notes in the dough.
Vegetable Oil: Used for frying, it gives the chalupa shells their crispy exterior without overpowering flavors.

Filling & Topping

Chicken Breast: Go for cooked and shredded chicken to keep the texture tender and ideal for the filling.
Chipotle Peppers: These add a smoky heat that elevates the flavor of the chicken filling. You can always adjust the amount to your spice preference.
Seasoning: A mix of seasoned salt, chili powder, cumin, and oregano brings depth and a Mexican-inspired flavor to the chicken.
Olive Oil: Used to sear the chicken, adding richness and helping the seasonings stick.
Water: A little water helps deglaze the pan and keeps the chicken filling juicy.

How to Make Chalupas

See recipe card for ingredient quantities and full instructions.

How to Make Chalupa Shells

I add all the dry ingredients to a large bowl and give them a good mix. Then, I work in the butter with my hands (or a pastry cutter) until the mixture looks crumbly.

Next, I pour in the milk, mixing until the dough just starts to come together. I like to form the dough into small balls, then roll each one out on a lightly floured surface until it’s about a quarter-inch thick.

Using a pizza cutter, I cut the dough into rough circles, ready for frying. For each chalupa, I fry it for 2-3 minutes on each side, shaping it with tongs as it cooks to get that perfect taco shell shape.

Once they’re golden brown and lightly crispy, I let them drain on a paper towel or baking rack. Now they’re ready for the taco fillings!

Prepare the Shredded Chicken

To season the chicken, I sprinkle on the seasoned salt, chili powder, cumin, and oregano, making sure each piece is well coated. I heat a bit of olive oil in a skillet, then sear the chicken for about 7 minutes per side.

Once cooked, I set it aside to cool down a bit, then shred it using two forks. After that, I return the shredded chicken to the skillet with chopped chipotle peppers and a bit of water, letting everything simmer for about 10 minutes to blend the flavors.

Assemble Chalupas

Finally, it’s time to bring everything together. I fill each crispy chalupa shell with the seasoned chicken, then top with shredded cheddar, lettuce, diced tomato, and onion. You can add any other favorite toppings to make them your own.

Pro Tips

Use cold butter for the dough. Cold butter creates a light and flaky texture in the chalupa shell, adding crispiness after frying.
Roll the dough evenly. Aim for about ¼-inch thickness for an even cook and a perfect balance between crispy and chewy.
Check the oil temperature. Frying at 350°F helps achieve a golden, crispy shell without it soaking up too much oil.
Shape the shell with tongs. Fold the dough into a taco shape using tongs as it fries to get that classic chalupa look.
Season the chicken generously. Flavorful fillings are key, so don’t skimp on the seasonings for the chicken.
Reheat shells in the oven. If making shells ahead, a quick reheat in the oven restores their crispiness without drying them out.

plated chalupas beside lime wedges and avocado slices

Storage

Chalupa shells are best enjoyed immediately when they're at their crispiest. If you want to save leftovers, store the shells in an airtight container at room temperature and keep the fillings refrigerated separately. When ready to reheat, warm the shells in the oven or air fryer to crisp them up and heat the filling before assembling.

Recipe Variations

Protein: Swap the chicken for seasoned ground beef, black beans, or try shredded beef for a heartier filling. For a seafood twist, grilled or fried white fish like tilapia or cod also works beautifully in a chalupa.
Topping Ideas: Add a dollop of sour cream, creamy avocados, or refried beans to make it your own. For an extra kick, top it off with creamy jalapeno salsa. And if you love guacamole as much as we do, don’t skip a generous scoop. It’s a household favorite, especially for tacos and chalupas.

FAQ

How is a chalupa different from a taco?

The main difference lies in the shell. Chalupas use a thicker, fried flatbread that’s crispy outside and chewy inside, while tacos typically have thinner, soft, or hard shells. This unique chalupa shell creates a satisfying texture perfect for holding flavorful fillings.

Is a chalupa just a fried tortilla?

Not quite! While a chalupa is fried like a tortilla, it’s made from a softer, doughier base that creates a thicker and chewier shell. This difference in texture sets chalupas apart from simple fried tortillas.

How can I keep the shells from getting too oily?

Make sure the oil is hot enough (about 350°F) before frying. This helps the shells crisp up without absorbing too much oil. After frying, place the shells on paper towels or a baking rack to drain excess oil.

More Taco Recipes

Looking for other recipes like this? Try these:

After you try this Chalupa recipe, I'd love to hear your thoughts. Comment below and follow me on Facebook, Instagram, Pinterest, and YouTube for more delicious recipes!

📖 Recipe

plated chalupas beside avocado slices, lime wedge, and pepper

Homemade Chalupa

This homemade Chalupa recipe includes a crispy fried flatbread shell, loaded with shredded chicken, cheese, lettuce, and juicy tomatoes. While Taco Bell chalupas made this traditional Mexican dish famous, making it yourself brings a whole new level of flavor.

Print Recipe Save Rate Recipe

Prep Time: 10

Cook Time: 20

Total Time: 30

Course: dinner

Cuisine: Mexican

Keyword: chalupa, chalupa bread, chalupa recipe, chalupa taco shell, chalupas, chalupas recipe, taco bell chalupa, What is a chalupa, What’s in a chalupa

Servings: Shells

Calories: 1031kcal

Author: Tamara J.

Ingredients

Chalupa Shell

5 cups Flour
3 tablespoons Butter
1 ½ cups Milk
2 tablespoons Baking powder
½ teaspoon Salt
2 cups Vegetable oil for frying

Filling & Topping

3 Chicken breast cooked and shredded
2 Chipotle peppers chopped
1 tablespoon Seasoned salt
1 ½ tablespoon Chili powder
½ tablespoon Cumin
1 teaspoon Oregano
2 tablespoons Olive oil to sear chicken
½ cup Water
1 cup Cheddar cheese shredded
1 cup Lettuce shredded
1 Tomato diced
½ Onion diced

Instructions

Chalupa Shells

Add all dry ingredients to a large bowl. Mix well.
Add butter, using hands or a pastry cutter, mix butter and flour until crumbly mixture forms.
Add milk and mix until dough begins to form.
Form into balls, lightly flour a flat surface. Roll out dough until ¼ inch thickness is obtained.
Using pizza cutter, cut dough into a rough circle.
Fry chalupa shells for 2-3 mins per side, one at a time, using tongs to food over into taco shell shape.
Once golden brown and lightly crispy, Drain excess oil on paper towels or baking rack.
Add your favorite fillings and toppings.

Chicken

Season chicken liberally with all of the seasonings.
Add the olive oil to a skillet, sear the chicken for 7 mins per side. Remove it from the skillet and place it in a bowl to cool.
Once the chicken is cool enough, use two forks, or tongs, to shred the chicken.
Add the chicken, diced chipotle pepper, and water back to the skillet. Simmer on low for 10 mins.
Assemble the chalupas with the chicken and all of the desired toppings.